Hairy Bikers Slow Cooker Liver and Onions Recipe

This Hairy Bikers Slow Cooker Liver and Onions is a classic and savory recipe, which is made with tender liver and sweet caramelized onions. It’s the ultimate comfort food recipe, ready in about 4-5 hours.

Hairy Bikers Slow Cooker Liver and Onions Ingredients

• Liver (500g): Choose lamb or calf liver for the best texture and flavor.
• Onions (2 large, sliced): Adds a sweet, caramelized taste that complements the liver.
• Butter (50g): For sautéing the onions and enhancing the flavor.
• Garlic (2 cloves, minced): Adds depth and aroma to the dish.
• Beef Stock (500ml): Forms the base of the savory gravy.
• Flour (2 tablespoons): For coating the liver and thickening the sauce.
• Worcestershire Sauce (1 tablespoon): Adds a tangy, umami flavor to the gravy.
• Salt and Pepper: To taste, for seasoning.
• Thyme (1 teaspoon, dried): Brings a herby, earthy note to the dish.

How To Make Hairy Bikers Slow Cooker Liver and Onions

1. Prepare the Liver: Coat the liver pieces with flour, salt, and pepper. This will help to thicken the sauce as it cooks.
2. Brown the Liver: Heat a frying pan over medium heat and melt the butter. Brown the liver pieces for 2-3 minutes on each side until golden but not fully cooked. Set the liver aside.
3. Sauté the Onions: In the same pan, sauté the sliced onions and garlic for about 5 minutes until they are soft and starting to caramelize. Transfer them to the slow cooker.
4. Add Ingredients to the Slow Cooker: Place the browned liver on top of the onions in the slow cooker. Pour the beef stock over the liver and onions, then add the Worcestershire sauce and thyme. Stir gently to combine.
5. Cook in the Slow Cooker: Cover the slow cooker and cook on low heat for 4-5 hours. The liver should be tender, and the flavors should have melded together into a rich, savory gravy.
6. Serve: Once done, season to taste with additional salt and pepper if needed. Serve hot with mashed potatoes, crusty bread, or vegetables.

Recipe Tips

• How to get the best flavour? Don’t skip browning the liver and caramelizing the onions before they go into the slow cooker. This step builds a deep, rich flavour base.
• What kind of liver is best? Lamb’s liver or calf’s liver are recommended as they are more tender and have a milder flavour than ox liver.
• How to avoid tough liver? The key is not to overcook it. The slow cooker does a great job of keeping it tender, but be sure not to cook it for much longer than the recommended time.
• How to thicken the gravy? The flour used to coat the liver should thicken the gravy. If you prefer it thicker, you can mix a tablespoon of cornflour with a little cold water and stir it into the slow cooker for the last 30 minutes of cooking.

What To Serve With Liver and Onions

This classic dish is traditionally served with comforting sides.

• Creamy mashed potatoes
• Steamed green vegetables like peas or green beans
• Crusty bread to mop up the gravy

How To Store Liver and Onions

• Refrigerate: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the leftovers. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating gently.

FAQs

• Why is my liver tough? Liver becomes tough when it is overcooked. The initial browning should be quick, and the slow cooking time should be just enough to make it tender.
• Can I cook this on the stovetop? Yes. After browning the liver and sautéing the onions, return everything to the pan. Add the stock and other ingredients, bring to a simmer, then cover and cook on a very low heat for about 30-40 minutes until the liver is tender.
• Can I use a different type of onion? Yes, while yellow or brown onions are classic, red onions would also work and add a slightly sweeter flavour.

Hairy Bikers Slow Cooker Liver and Onions Recipe

Course: The Hairy BikersCuisine: British

Servings

4

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

350

kcal

A classic British comfort dish of tender liver and sweet onions in a rich, savory gravy, made easy in the slow cooker.

Ingredients

• 500g lamb or calf liver
  

• 2 large onions, sliced
  

• 50g butter
  

• 2 garlic cloves, minced
  

• 500ml beef stock
  

• 2 tbsp flour
  

• 1 tbsp Worcestershire sauce
  

• 1 tsp dried thyme
  

• Salt and pepper

Directions

• Coat the liver pieces in flour seasoned with salt and pepper.
  
• Melt butter in a pan and brown the liver for 2-3 minutes per side. Set aside.
  
• In the same pan, sauté the onions and garlic for 5 minutes until soft. Transfer to the slow cooker.
  
• Place the browned liver on top of the onions.
  
• Pour over the beef stock, Worcestershire sauce, and thyme.
  
• Cover and cook on LOW for 4-5 hours until the liver is tender.
  
• Season to taste and serve hot.